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This study aimed to evaluate and sensorily describe membrane-emulsified poultry and pork meat products (frankfurter sausages) manufactured in the USV Iași Meat Processing Workshop, products to which celery powder was added. Six technology sheets were developed to obtain six batches of products (three chicken and three pork): C1 (66% chicken breast, 17% pork backfat, 1.8% celery powder) and P1 (66% pork, 17% pork backfat, 1.8% celery powder), C2 (56% chicken breast, 24% pork backfat, 3.5% celery powder) and P2 (56% pork, 24% pork backfat, 3.5% celery powder) and C3 (48% chicken breast, 31% pork backfat, 4.5% celery powder) and P3 (48% pork, 31% pork backfat, 4.5% celery powder). The samples were evaluated in terms of instrumental colour and sensory evaluation (acceptability test and CATA – check-all-that-apply). The results showed significant differences (p < 0.05) between the samples regarding the instrumental colour, chicken meat frankfurter sausages having significantly higher lightness values (L*) compared to pork frankfurter sausages, and in terms of the proportion of raw materials: the lightness increased significantly in direct proportion to the percentage of fat added. According to the CATA analysis, the evaluators associated a pink colour and meaty flavour with batch 1 products and attributes such as uniformity of colour, characteristic flavour, the right amount of seasoning and smooth texture were identified in all six batches of products. However, the batches with the highest scores on the hedonic scale, considered acceptable by the evaluators, were C1, P1 and C2.

Game meat contains bioactive compounds that directly influence the formation of a rich reservoir of flavor precursors that produce specific sensory properties. Quality is considered one of the most influential determinants of consumer behavior, but the interpretation of this concept differs between consumers. Although recognized for its quality, its unique sensory characteristics (smell, taste, aroma) may have a major impact on consumer perception. The aim of this review is to describe the consumer behavior regarding game meat through elements of neuroperception, using methods of analysis, observation, and interpretation of scientific information from the literature. Following the analysis of published papers on this topic, it was shown that external factors influencing the biological basis of behavior could provide explanations for the acceptance or rejection of this type of meat and solutions. Neuroperception can explain the mechanism behind consumer decision-making. The influence of extrinsic factors (environment, mood, emotions, stress) shapes the perception of the quality attributes of game meat, the unique sensory characteristics of game meat passing through a primary filter of sensory receptors (eyes, nose, tongue, etc). Game meat is darker and tougher (compared to meat from domestic animals), and the taste and smell have the power to trigger memories and change the mood, influencing consumer behavior. Understanding consumer attitudes towards game meat in relation to quality attributes and the physiology of sensory perception can provide important insights for food industry professionals, processors, sensory evaluators, and researchers.

This study aimed to evaluate the fatty acid profile and health lipid indices of sheep meat (from 52 Karakul sheep from NE Romania). The effect of age at slaughter and the influence of muscle region were studied for nutritional parameters, especially the fatty acids from lipid fractions. Based on the fatty acid profiles and lipid contents, the sanogenic indices were determined for two sheep muscle groups. Thus, two different muscle regions from lamb and adult sheep were analysed from both genders, the Longissimus dorsi and Triceps brachii, to argue the advantages of each category and the rationalization, in terms of meat consumption, regarding their impact on human health. Sheep meat has many components with beneficial effects on human health. Apart from the fact that it is an important source of nutrients due to its high content of proteins, lipids, and minerals, it is also a product that can provide fundamental bioactive compounds for maintaining metabolic functions. The qualitative indices assessment revealed that lambs have meat with high PUFA content on Longissimus dorsi muscles (approx. 25% of total fatty acids), 0.68 for PUFA/SFA, with highest values for n-3 (approx. 8%) and n-6 (approx. 14%). Appropriate values can also be observed in Triceps brachii muscles from adult sheep. The sanogenic indices also presented good values for Longissimus dorsi from lambs and Triceps brachii from adult sheep (polyunsaturation index = 7.2–10.2; atherogenic index = 0.56–0.67; thrombogenic index = 0.78–0.96; hypocholesterolemic/hypercholesterolemic index = 2.4–2.7 (for Longissimus dorsi)).

This study aimed to nutritionally and technologically characterize the meat produced by rabbit (Oryctolagus cuniculus, Flemish Giant breed, 50 farmed individuals) and hare (Lepus europaeus Pallas, 50 hunted individuals). Muscles were sampled from several carcass regions: dorsal torso—Longissimus dorsi (LD), thigh—Semimembranosus (SM), and upper arm—Triceps brachii (TB). To better depict the meat’s nutritional quality, the proximate composition and fatty acid profile were assessed, and then gross energy content and lipid sanogenic indices (Polyunsaturation—PI, atherogenic—AI, thrombogenic—TI, hypocholersyerolemic/hypercholesterolemic ratio—h/H, Nutritional Value Index—NVI) were calculated. pH values at 24 and 48 h post-slaughter, cooking loss (CL), and water-holding capacity (WHC) were the investigated technological quality traits. Gross energy was higher in rabbit TB samples, compared with hare, due to more accumulated lipids (p < 0.001). pH value was higher for TB muscles in both species; the WHC was higher for hare (p < 0.001), and CL was higher for rabbit (p < 0.001). The PI values were 6.72 in hare and 4.59 in rabbit, AI reached 0.78 in hare and 0.73 in rabbit, TI was calculated at 0.66 in hare and 0.39 in rabbit, and the h/H ratio reached 3.57 in hare and 1.97 in rabbit, while the NVI was 1.48 in hare and 1.34 in rabbit samples. Meat from both species is nutritionally valuable for human consumers, meeting nutritional values better than the meat of farmed or other wild species of fowl and mammals. Hare meat was found to be healthier than rabbit in terms of lower fat content, lighter energy, and better lipid health indices.

The market request for organic vegetables has grown recently for their positive impact on healthy diets. Consumers have progressively shown preferences for various combinations of color, size, and shape of pepper fruits. Facilitating communication, collaboration, and participation in the selection of cultivars with superior performance, flavor, texture, and culinary attributes can represent a key tool in breeding for nutritional and culinary traits. The current research started from the premise that organic production involves achieving adequate nutritional and culinary quality of pepper fruits. The study was conducted to investigate traits related culinary quality of pepper genotypes, especially in the ripening phase of fruits, to select the best resources with a high antioxidant content for breeding programs. The biological material represented by nine genotypes of sweet pepper was cultivated in the open fields during 2019 and 2020 at the experimental stations of the Vegetable Research Development Station of Bacau and of Iasi University of Life Sciences. Agricultural practices and intensive breeding focused on yield and stress tolerance have indirectly led to a reduction in the nutrition and flavor of the produce. Complex approaches, including screening of consumer preferences, phenotyping, and use of modern genomics and analytical chemistry tools in breeding, together with participatory farmer-breeder-chef-consumer collaborations, can represent a strategy to facilitate the development of the next generation of crops aimed to meet the growing demands of safe and nutritionally vegetables featured by culinary standards as good flavor, color, and texture.

Fatty acid profile and the related nutritional indices of the breast, thigh and drumstick muscles were studied at three farms, suppliers of ROSS 308 line of broilers, slaughtered at the age of 42 days. The proximate chemical composition of the commercial slaughter cuts revealed contents between 16.26�22.78% for proteins and 1.80�7.45% for total lipids, the breast having the highest protein and ash content and lowest values for fat and moisture. The obtained values were mainly affected by region (P[0.001). Meat fatty acid profile was affected (P[0.001) by commercial slaughter regions (CSR) and by the interactions between CSR and supplier farms (Farm A, B, and C) at different levels. The obvious findings highlighted that Farm B supplied broilers with a delivered higher content of beneficial fatty acids (LA, LNA, AA, EPA, and DHA) in breasts and drumstick, while for thigh, Farm C had the best results. The content of total saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (MUFAs) had the highest level in the thigh (P[0.001).

Our study evaluated the acidity of broiler meat in accordance with some ante-slaughtering factors such as: duration of transport from farm to slaughterhouse, broilers’ density in transport shelves and ante-slaughtering rest time. To carry out the current study, three experimental batches were prepared; pH determination was made at 0.25, 12 and 24 h after slaughter.After slaughtering, dynamics of pH placed the carcasses of batches L1 and L2 in a safety interval, while carcasses from L3 batch presented signs of PSE. A possible explication of this cause-effect relationship could be the insufficient ante-slaughtering rest period (30 min.) and moderate density during transport (32 chicken/shelf), even if the distance was the shortest one (4 km). Keywords: acidity, ante-slaughtering, glycogen

The lipid content of the poultry meat reveals both in domestic and wild birds a greater quantities of unsaturated fatty acids (UFA), [oleic acids (C18:1) are dominating in all tissues] comparing to the saturated fatty acids (SFA). Previous studies have shown that during the development of fat deposits there is observed an increasing of SFA and MUFA comparing to PUFA, with an impact on the decline of PUFA content and consequently of the PUFA/SFA; similar results were highlighted also in our study. The extraction of meat lipid fraction was performed according to the protocol described by Folch. The working method used in this case was specific for the lipid separation in meat samples with a weight of ~2.5 g. Detection of methyl esters was performed using a gas-chromatograph GC Carlo Erba 5300 mega series, connected to a flame ionization detector and to a splitted injector. For 1 µL sample analysis, a capillary column Omegawax 320 (Supelcco inc., Bellafonte, PA.) with highly polar stationary phase, type SP-2380 – 60 m length and 0.25 mm thickness was used. The quantitative and qualitative description of fatty acids profile of turkey meat lipids revealed a wide range of variation, the mean of main lipid fractions have shown a predominantly content in C16:0, C18:0 for SFA, C18:1 ω-9 and C16:1 for MUFA, while for PUFA a content of C18:2ω-6 cis, C18:3ω-3 and C20:4ω-6 was recorded.

Meat had and has an essential role in human nutrition and human development. Due to perceptions of heart disease caused by eating red meat, consumers seeking alternatives to achieve the necessary protein, also looking the piece of meat that owns most of the organoleptic properties: tenderness, juiciness, etc. A significant influence on meat texture has the physiological function of the muscle in relation to its anatomical position, age at slaughter, the type of nutrition offered to horses. The aim of this paper is to analyze different tissues muscle from horses slaughtered in our country, in terms of textural characteristics involved: hardness, cohesiveness, adhesiveness, gumminess, elasticity, chewiness. Textural profile (TPA) of these samples was performed using dynamometer Llyod Plus LPF and expression of results were made possible by embedded software NEXYGEN Ondio. Most parameters that describe the texture of horse meat showed insignificant differences between the 4 groups of muscles, M. Longissimus dorsi recorded their highest values. Significant differences were obtained in the case of cohesivity, M. Gracilis recorded the highest values (0.49 ± 0.01), and lower limit being found in M. rectus abdominis with an average of 0.42 ± 0.02 . The results obtained for all the parameters that describe textural profile help us to appreciate the horse meat quality, assessment which may lead to interpreting palatability of this kind of meat. Also, by determination of these physical parameters we assess the conditions that the meat is subjected to when the mastication take place.

Color is one of the most important sensory parameters of meat, because for the consumers is the first indicator of its freshness. Color allows detection of anomalies or the presence of defects in the meat. It was found that the equipment and methodology for measuring color is available from the economic point of view and allow the improvement of food products. The purpose of this paper is to evaluate the color of muscle tissue from cattle slaughtered in our country by using colorimetric scale CIE L*a*b* . Color values were measured using the Minolta spectrophotometer CM 2600 d, and the samples under study are represented by three types of muscle tissues from five randomly selected cattle from the slaughter technological flow ( Longissimus dorsi thoracis , Longissimus dorsi lumborum , Psoas Minor and Major ) The results obtained from measurements performed on the three muscle areas showed that physical activity performed by live animal have influence over anatomical region of origin of the muscle, and therefore on its color. Thus M.Psoas has the lowest averages of the three features - L* (30,39±0,86), a* (10,73±0,51) E™i b* (11,29±0,91). These results are relevant for determining the quality and safety of meat, bringing support to consumer in choosing a particular type of meat. Also helps to improve pre slaughtering and post slaughtering practices, operations that interact on the biochemical processes taking place in the animal body, and provides sensory physical and chemical characteristics, superior qualitative.

Consumer acceptability of broiler meat depends on its tenderness and appearance, main cause of incidence hardness broiler meat cutting and boning the carcass before the completion of rigor mortis . Thus, to prevent apparition of rough meat literature describes a number of studies that focused on finding the optimum aging time. Prior to cutting and boning, to obtain a juicy meat is needed to apply an early maturation period ranging between 4 - 6 h. Meat colour was expressed by tristim spectral coordinates L*, a*, b* colour space in    CIEL* a* b* (AMSA). To determine the force to Warner Bratzler used texture-meter single bladed TA Instruments Lioyd plus 1 KN. Descriptive analysis of meat quality parameters showed lower values for carcass chilling in drafts submitted for pH, L*, a*, b* and WBSF significant differences (P ≤ 0.05) were recorded for pH, brightness and cooking losses. The curing time significantly influenced (P ≤ 0.05) analysed parameters. Acidity of meat, coordinate complementary colours red - green (a*) and yellow - blue (b*) and meat tenderness was assessed by a inverse relationship with increasing aging time. The results described a negative correlation of losses by cooking refrigeration and maturation of acidity, coordinate complementary colours yellow - blue and Warner Bratzler shear force. The main negative effects of meat maturation were open coloured pectoral muscle and increase losses by boiling.